Oscar Hather//Hearst Owned

Cherry bakewell cookie cups

Name: Cherry bakewell cookie cups
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 350 g light soft brown muscovado sugar; 200 g unsalted butter; 1 large egg; 2 tsp. vanilla extract; 1/2 tsp. salt; 350 g plain flour; 75 g cherry jam; 12 glace cherries; 25 g flaked almonds; 50 g unsalted butter; 50 g caster sugar; 1/4 tsp. vanilla extract; 1/4 tsp. almond extract; 1 medium egg; 75 g ground almonds

Oh how we love cherry bakewell tarts, and we've stuffed these cookie cups with the flavours for the perfect treat.

By Ailsa BurtPublished: 01 March 2019

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These cookie cups contain all of the flavours of a cherry Bakewell tart. A cookie cup that encases frangipane, cherry jam and a whole glacé cherry and then topped with almonds, you can't really go wrong!

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

490

Ingredients

350 g
light soft brown muscovado sugar
200 g
unsalted butter
1
large egg
2 tsp.
vanilla extract
1/2 tsp.
salt
350 g
plain flour
75 g
cherry jam
12
glace cherries
25 g
flaked almonds

For the frangipane

50 g
unsalted butter
50 g
caster sugar
1/4 tsp.
vanilla extract
1/4 tsp.
almond extract
1
medium egg
75 g
ground almonds

Directions

1. Step 1Grease a 12 hole muffin tin. In a large bowl beat together the sugar and butter until combined. Beat in the egg and vanilla. Stir in the salt and flour. Divide into 12 pieces, around 85g each. Divide each 85g piece in two thirds and one third. Flatten the larger piece between your hands into a large disc and press into the muffin tin. Repeat and chill in the fridge for 1-2hr. Keep the smaller pieces rolled up on a plate in the fridge.
2. Step 2To make the frangipane, beat together the butter, vanilla and sugar until pale and fluffy. Add in the eggs one at a time, beating thoroughly after each addition. Fold in the almonds. Leave in the fridge until needed.
3. Step 3Fill the cookies cups with a tbsp of the frangipane, a heaped tsp of cherry jam and a glace cherry. Take a large chunk of the cookie dough and flatten it out between your hands to make a disc large enough to cover the top. Place on top and pinch the edges to seal.
4. Step 4Return to the fridge to chill. Sprinkle the flaked almonds over the top of each cookie. Preheat oven to 180°C (160°C fan) mark 4. Bake for 25-30min until golden. Leave to cool in the tin for 10-15mins then remove gently. Place onto a wire rack to cool completely.